In an article penned by Bridget Arsenault, Forbes recently featured both London Hakkasan locations, Mayfair and Hanway Place, for “their sophisticated Cantonese cooking.” (To read the full Forbes article, click here.) Both Hakkasan Hanway and Mayfair hold a Michelin star and have retained them since they were first awarded, Hanway Place in 2003 and Mayfair in 2012. Both locations have continued to dazzle guests since their openings. Both restaurants have been recognized by the Michelin Guide for their high-quality cooking, atmosphere, and distinguished wine list. When asked how Hakkasan has continued to maintain the high standards required of the award, Corporate Executive Chef Andrew Yeo states that “passion, knowledge, attention to detail, staff retention, and communication” are the key ingredients to driving the success of the brands.
Both Hakkasan Hanway and Mayfair display the sensual and elegant dining atmosphere that has become synonyms with the brand. Attention to detail is everything. Staple dishes such as the Peking duck, Chilean sea bass in honey, and an assortment of traditional & vegetarian dim sum evoke the essence of the restaurant: timeless, creative, luxurious, and authentic. Timeless, in the continuation of traditional Chinese cooking methods. Creative, in the constant reinvention of recipes and ingredients. Luxurious, due to the copious amount of effort given to service and cuisine preparation. Authentic, in the genuine passion that is put into serving Chinese cuisine and delighting our guests. As Arsenault states, Hakkasan is a dining experience that is “unapologetically decadent and celebratory.”
The Hakkasan brand has evolved from it’s two London locations to twelve international restaurants, located across the United States, Asia, London, and the Middle East. Hakkasan’s latest restaurant opened in February of last year in Jakarta. To learn more about Hakkasan Haway and Mayfair, visit their pages to browse their menus and see their upcoming events.